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Recipes
Chocolate Covered Key Lime Pie Bites
By CJKK
Line a mini muffin tin with liners
- Ingredients
- 1/2 c. finely crushed graham crackers
- 2 tbsp. granulated sugar
- 4 tbsp. melted butter
- For the filling
- 1 1/2 (8-oz.) blocks cream cheese, softened
- 3/4 c. sweetened condensed milk
- 1/3 c. key lime juice
- 1 tsp. key lime zest
- 1 tsp. pure vanilla extract
- For the topping
- 1 c. chocolate chips
- 2 tsp. coconut oil
- 2 tbsp. finely crushed graham crackers
- 2 tsp. key lime zest
Grilled Marinated Chuck Steak
By CJKK
Directions Combine all ingredients except steak
- 1/2 C. sweet onion, sliced very thinly
- 1/2 C. lemon juice
- 1/4 C. olive oil or vegetable oil
- 1/2 tsp. salt
- 1/2 tsp. celery salt
- 1/2 tsp. black pepper
- 1/2 tsp. dried thyme
- 1/2 tsp. dried oregano
- 1/2 tsp. dried, crushed rosemary
- 1 garlic clove -- minced
- 2 1/2 lbs. chuck steak, cut 1/2" thick
Pineapple Pecan Cake
By CJKK
Pineapple Pecan Cake with Cream Cheese Frosting is simple and quick recipe for delicious, homemade cake from scratc...
- 2 2 2 cups Flour
- 2 2 2 cups Sugar
- 2 2 2 teaspoons Baking Soda
- 2 2 2 Eggs
- 1 1 1 (20-ounce), can Crushed Pineapple With Juice
- 1 1 1 cup Chopped Toasted Pecans (optional)
- 8 8 8 oz Cream Cheese, Softened
- 1 1 1 stick Butter, softened
- 2 2 2 cups Powdered Sugar
- 1 1 1 Tablespoon Vanilla
Eggnog Cookies
By CJKK
1) Cream together the butter, confectioners' sugar, and corn syrup until light and fluffy
- 1 cup unsalted butter
- 2 cups confectioners' sugar or glazing sugar
- 2 tablespoons light corn syrup
- 3/8 teaspoon eggnog flavor
- 1/4 to 1/2 teaspoon ground nutmeg, optional
- 3/4 teaspoon salt
- 1 large egg, lightly beaten with 2 tablespoons water
- 1 teaspoon baker's ammonia or 2 teaspoons baking powder
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
Baked Garlic Parmesan Pork Chops
By CJKK
Baked Garlic Parmesan Pork Chops is one of those everyone-should-know-how-to-make recipes and somehow still rivals ...
- 4 4 1" boneless pork chops, 1" thick
- 1/2 1/2 1/2 cup parmesan cheese, grated
- 1/4 1/4 1/4 cup Italian seasoned dry bread crumbs
- 1/2 1/2 1/2 tsp dried parsley
- 1/2 1/2 1/2 tsp black pepper
- 1/2 1/2 1/2 tsp garlic powder
- olive oil
Slow Cooker Bacon-Topped Mac 'n Cheese
By CJKK
1 Spray 3 1/2- to 4-quart slow cooker with cooking spray
- 3 cups uncooked elbow macaroni (about 12 oz)
- 1/4 cup butter or margarine, cut into pieces
- 1 can (12 oz) evaporated milk
- 1 1/2 cups half-and-half
- 3 cups shredded mild Cheddar cheese (12 oz)
- 8 oz (half of 16-oz loaf) prepared cheese product, cut into cubes
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup chopped packaged precooked bacon (about 8 slices from 2.1-oz package)
Broccoli Cheddar Soup
By CJKK
In a large, sturdy pot, melt butter on stovetop over medium heat
- 1/4 cup butter
- 1 white onion, diced
- 1/4 cup all-purpose flour
- 2 cups cream
- 2 cups Progresso™ beef-flavored or chicken broth
- 1 lb broccoli florets and stems, chopped
- 1 large carrot, chopped
- 8 oz cheddar cheese, grated Save $
- Salt and pepper
- 1 can (8 oz) Pillsbury™ refrigerated crescent rolls, for serving
Thanksgiving Leftovers Shepherd's Pie
By CJKK
Recipe courtesy Emeril Lagasse
- 1 tablespoon unsalted butter
- 4 teaspoons olive oil
- 1 cup chopped yellow onions
- 2 carrots, peeled and chopped (about 1 cup)
- 1/4 teaspoon Essence or Creole Seasoning, recipe follows
- 1/4 teaspoon plus 1/8 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon minced garlic
- 4 ounces mushrooms, stemmed, wiped clean, and sliced
- 1/2 teaspoon chopped fresh thyme leaves
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 2 teaspoons tomato paste
- 2 to 2 1/2 cups chopped or shredded roast turkey (white and/or dark meat)
- 1 1/4 cups chicken stock or canned chicken broth
- 1/2 cup green peas
- 4 cups leftover mashed potatoes or Basic Mashed Potatoes, recipe follows
- 3/4 cup grated sharp or medium Cheddar
- Chopped parsley leaves, for garnish
- 2 pounds potatoes, peeled, quartered, cut into 1-inch wedges
- 3/4 teaspoon salt
- 1/2 cup milk
- 4 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1/4 teaspoon ground black pepper
How to Make Egg Noodles Using a Food Processor
By CJKK
How to Make Egg Noodles Using a Food Processor: 6 steps - wikiHow How to Make Egg Noodles Using a Food Processor ...
- 1 egg
- 1/2 teaspoon salt
- 2 tablespoons whole milk -- use top (extra rich) milk if possible
- 1 cup flour
Cinnamon-Pecan Pinwheels
By CJKK
*Email Address: *Your Email Address: Heat oven to 350°F
- 1 Heat oven to 350°F. Spray cookie sheet with cooking spray, or line with cooking parchment paper.
- 2 Unroll dough into 2 long rectangles on work surface. Firmly press perforations to seal. Brush with butter, leaving about 1/2 inch on 1 of the long edges of each rectangle of dough without butter. Make sure this edge stays clean so the dough will seal.
- 3 Sprinkle brown sugar, cinnamon and pecans over the melted butter on dough. Roll dough up tightly, and seal edge. Using serrated knife, cut each dough roll into 16 equal slices. Place slices cut side down 2 to 3 inches apart on cookie sheet.
- 4 Bake 12 to 17 minutes or until golden brown. Serve warm.